The Dishes

Gujarati Methi Thepla

Prep time: | Cook time: | Serves 4

  • 340g chapatti flour
  • 200ml warm Water
  • ½ teaspoon Salt
  • 2-3 garlic cloves
  • 1-2 green chillies
  • 2 tbs sesame seeds
  • 2 teaspoon ajwain
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 1 bunch of methi finely chopped
  • 2tbs flavourless oil
  • Extra flour for dusting
  1. In a bowl, add the chapati flour and 1 tablespoon of oil, and mix with your hands.
  2. Add all the other dry ingredients — methi, garlic, and chilli — to the flour and mix well.
  3. Gradually add water, a little at a time, to bind the dough together.
  4. Once there are no dry bits left in the bowl, add the remaining oil and knead the dough until smooth and no longer breaking apart.
  5. Divide the dough into 15 equal portions.
  6. Take one portion, roll it into a ball, and press it slightly to prepare for rolling.
  7. Dust it with dry flour and roll each portion into a round flatbread. Set aside.
  8. Cook the flatbreads on a flat pan. As the dough cooks and changes colour, flip the flatbread over and brush oil on the top surface. When air bubbles form, flip it again, brush with oil, and press gently before flipping once more. Remove from heat when fully cooked.
  9. Repeat the process for all flatbreads.
  10. Serve hot with your preferred accompaniments. If there are any leftovers, store them in an airtight container in the fridge once cooled. Reheat on a pan for a few minutes before serving.
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